Lobster And Shrimp Ceviche Tostadas Food

LOBSTER CEVICHE

Lobster Ceviche image

Provided by Susie Jimenez

Time 2h10m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 (1 1/2 to 2-pound) live lobsters
3 lemons, juiced
3 limes, juiced
1 orange, juiced
1 rib celery, diced
1 jalapeno, diced
1/2 cucumber, diced
1/4 cup arugula, chopped
1/4 red onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 heads radicchio, quartered
2 tablespoons olive oil

Steps:

In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.

LOBSTER AND SHRIMP CEVICHE TOSTADAS

LOBSTER AND SHRIMP CEVICHE TOSTADAS image

Categories Shellfish Marinate Dinner

Yield 8 servings 4 people

Number Of Ingredients 13

Ingredients

5 limes (juiced)
2 lemons (juiced)
1/4 tsp. of lime zest
1/2 tsp. finely dice jalapeno
1 bag of frozen langostino lobster tails (found at trader joe's) defrosted rinsed and dried
2 lbs. of large shrimp cleaned and deveined, cut the same size as the langostino lobster pieces
1/2 red onion diced fine
chopped fresh cilantro (to taste, use however much or little you like)
1/4 tsp. salt
1/4 tsp. garlic powder
2 avocados peeled and chopped
8 white corn tortillas
2 cups olive oil to fry shells (my preference, it tastes cleaner than vegetable oil, you can use 1/2 and 1/2 of each since olive oil heats up hotter than vegetable)

Steps:

combine garlic, salt, jalapeno, lime zest, cilantro, lobster, shrimp, red onion, juice of limes and lemon, let marinate for 8-12 hours the longer the better. The citrus will cook the shrimp, juice should cover over the seafood,if not add more. Fry tortillas until crisp and put on a paper towel lined plate to drain while still warm sprinkle with additional salt. To plate, spoon chopped avocado onto hot shell and then top with ceviche topping, serve with a lemon wedge on the side and voila!

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